How just one ingredient can turn a meal into a feast
Anna Brones’s first long bike tour was a 21-day, 1600km affair from her home near Tacoma, Washington, to San Francisco last year that doubled as a promo trip for her book, ‘Hello Bicycle: An Inspired Guide to the Two-Wheeled Life’. The ride was also an experiment in cooking.
“When bike touring, challenge yourself to make real food,” says Brones, who founded the FoodieUnderground.com blog and also wrote the book The Culinary Cyclist. “For example, start with a can of chickpeas, drain them, then fry them in a pan with olive oil and fresh garlic - adding even just one fresh ingredient really makes things taste better.”
Another trick: Go green. Sautee some kale or spinach, she says. Or add those veggies to a dehydrated meal for a little nutrient and flavor boost. And pack a piece of hard cheese in your panniers. “Unless you’re in sweltering heat it will last for a few days,” she says. “You can eat it on its own, add it to a sandwich, or cut it up to sprinkle over pasta or soup at night.”
Finally, if you pass a farmer’s market during a ride, buy a tomato and eat it like an apple, she suggests. “When you’re hungry, something as simple as a fresh heirloom tomato can be the ultimate treat. That’s the beauty of food when you’re riding - you don’t have to do much to it to make it tasty.”